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ingredients
SERVES 4
30 ml (2 tbsp) olive oil
1 onion, nely chopped
2 cm (¾”) fresh root ginger, peeled and
chopped
10 ml (2 tsp) cumin seeds
3 ml (½ tsp) turmeric
1 cinnamon stick, broken in half
4 boneless chicken breasts, cubed
275 g (10 oz) risotto rice
475ml (1 pt) hot chicken stock
75 g (3 oz) ready to eat dried apricots,
chopped
50 g (2 oz) sultanas
salt and pepper
Dish: large bowl
Place the oil, onion and ginger in a large bowl. Cover, place on glass
turntable, and cook on 1000 W for 3 minutes or until softened. Add the
cumin, turmeric, cinnamon and chicken. Cover and cook on 1000 W for
1 minute. Add the rice, stock, apricots and sultanas. Cover and cook
on 1000 W for 10 minutes and then 600 W for 8 minutes or until the
chicken and rice are cooked. Season to taste, cover and allow to stand
5 minutes before serving.
ingredients
SERVES 4
350 g (12 oz) tagliatelle, fresh
1 onion, chopped
1 clove garlic crushed
15 ml (1 tbsp) olive oil
1 aubergine, cubed
400 g (14 oz) tin of chopped tomatoes
5 ml (1 tsp) basil
15 ml (1 tbsp) tomato purée
15 g (½ oz) butter
salt and pepper
10 black olives, stoned
100 g (4 oz) mozzarella, diced
30 ml (2 tbsp) parmesan cheese,
grated
Dish: large bowl
Place the pasta in a large bowl with 600 ml (1 pt) boiling water. Cover,
place on glass turntable and cook on 1000 W for 7-8 minutes or until
tender. Drain. Place onion, garlic and oil in a bowl, cover and cook
on 1000 W for 2 minutes or until soft. Add the remaining ingredients
except the mozzarella, parmesan cheese and pasta, cover and cook
on 1000 W for 6 minutes. Mix the drained pasta with the mozzarella.
Place in a casserole dish. Pour the sauce over the top. Sprinkle with
parmesan. Cover and cook on 1000 W for 4-5 minutes until piping hot.
ingredients
SERVES 4
1 large onion, sliced
225 g (8 oz) courgettes, thickly sliced
225 g (8 oz) green beans, chopped
225 g (8 oz) carrots, thickly sliced
1 small cauliower, broken into orets
396 g (14 oz) can chick peas, drained
5 ml (1 tsp) tumeric
3 ml (½ tsp) cinnamon
salt
1 clove garlic, crushed
300 ml (½ pt) hot vegetable stock
350 g (12 oz) couscous
Dish: large casserole
Place all the vegetables in a large casserole with the spices, salt,
garlic and chick peas. Add the hot vegetable stock. Cover, place on
glass turntable and cook on 1000 W for 16-18 minutes or until the
vegetables are tender. Drain. Pour 450 ml (¾ pt) of boiling water over
the couscous. Allow to stand for 10 minutes. Cover and cook on 600 W
for 5 minutes or until warm and uffed. Separate the grains with a fork
and stir in the vegetables.
Fruity Chicken Risotto
Tagliatelle Toscana
Vegetable Couscous
Pasta and Rice
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